How to Smoke Pork Butt / How to Make Pulled Pork Recipe
About this recipe
Pulled pork is a classic barbecue dish that's all about low and slow cooking, and this recipe from Mad Scientist BBQ makes it easy to achieve tender, juicy results. Using a bone-in pork butt, the method focuses on rendering fat and breaking down collagen over time, ensuring a flavorful outcome without needing fancy ingredients or techniques.
The key to this recipe is the rub, which combines brown sugar, black pepper, garlic powder, ancho chili powder, and onion powder. This blend not only adds depth of flavor but also helps create a delicious bark on the outside of the meat.
Ingredient notes
- You can use either light or dark brown sugar for the rub.
- Ancho chili powder can be substituted with paprika if needed.
Tips from Mad Scientist BBQ’s video
- Score the fat on top of the pork butt to help render the fat during cooking.
- Maintain a steady smoker temperature of 250°F (121°C) using pecan wood for flavor.
- Spray the pork butt with apple cider vinegar every 30 to 45 minutes after the first three hours to keep it moist.
Good to know
- How long does it take to smoke the pork butt?
- The total cooking time is about 12 hours.
- What is the internal temperature I should aim for before wrapping?
- You should check the internal temperature around six hours in; it should be in the high 160s°F (about 70°C).
- Can I use a different wood for smoking?
- The recipe specifically mentions using pecan wood, but you can choose other types of wood if desired.
- What should I do if I don't have a smoker?
- You can finish cooking the wrapped pork butt in the oven if you don't have a smoker.
No life story here — the video and the recipe are the whole point. All credit to Mad Scientist BBQ: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the pork butt by ensuring it is bone-in to retain juices during cooking.
- 2
Score the fat on top of the pork butt to help render the fat during cooking.
- 3
Mix the rub ingredients: combine brown sugar, black pepper, garlic powder, ancho chili powder, and onion powder in a bowl.
- 4
Season the pork butt generously with the rub, ensuring even coverage.
- 5
For a simple seasoning, use a 50/50 mix of kosher salt and coarse ground black pepper on another pork butt.
- 6
Preheat the smoker to 250°F (121°C) using pecan wood for flavor.
- 7
Place the seasoned pork butt on the smoker and maintain a steady temperature for the first three hours without opening the smoker.
- 8
After three hours, check the pork butt for color and begin spraying with apple cider vinegar every 30 to 45 minutes to keep it moist.
- 9
At around six hours, check the internal temperature; it should be in the high 160s°F (about 70°C).
- 10
When the fat on top starts to render and feels soft, wrap the pork butt tightly in two layers of heavy-duty aluminum foil.
- 11
Return the wrapped pork butt to the smoker or place it in the oven to finish cooking until tender.
Heads up — we had to guess a little:
- The total time is estimated based on typical smoking durations for pork butt.
Credit where it’s due: this recipe was transcribed from Mad Scientist BBQ’s original video on YouTube. Follow them there — it’s their dish.
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